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It's easy to find small glass carboys in TR, like 2lt, 4lt, 5lt. Larger than 5lt carboys are also available in volumes that increase in multiples of five up to 55lt. I was thinking in exactly the same way and just bought several carboys with different volumes as 4-10-15-20-25lt.

Further to above recommendations about glass carboy for fermentation, i just wanted to know if there is anything to pay attention on selection of carboy type...Which of the attached ones would you prefer? Or, no difference?

I have checked and seen interesting ideas...I will keep reading the entire thread. Thank you very much for sharing! This may be "a lazy man's question" and sorry if it is so (should have googled before asking); as you use k-meta for the stabilization and preventing oxidation, why do wine...

I will keep this forum updated...Much appreciated 👍 Eventually, i should feel at ease since the product called as "potassium metabisulfite" which i will buy and it won't break up the fermentation process...Right? =))) Never heard of it before. Let's call that as common ground of a wine and a...

Just cast an eye, not yet fully reviewed but i have bookmarked your page and will definetly take a time to read it carefully. Again thanks a lot. For any question about your recipe, should i use this forum?

Now everything has become clearer =)

I have made a little search for K-meta over our market through the internet, all i 've found is a product called as "PMS for wine stabilization" which is produced by BASF. Hoping it is similar with the one you use - K-meta.

I understand that i should rack off the sediment 2 weeks after the pressing...So if degassing still continues after 2 weeks, should i still proceed to racking or wait till degassing ends? In this option, how much space should i leave at the top of the bucket while the grapes are still in the...

If so, i assume you fill the carboy up to the level pointed with the red arrow...?

Some call maceration as the 1st fermentation and they call the process with the airlock as the 2nd fermentation. Not true? With my limited knowledge, i was thinking that MLF occurs naturally during "2nd fermentation" unless i add PMS to stop it...Not true? Well, i never thought that the space...

As i do not use any preservative additive, i was not thinking to wait that much long =)

Now i learned that i have used a wrong term =) meant to describe that i continue "2nd fermentation" after racking the wine first time :D So, if you do not add pms during the 2nd fermentation or the 1st, do you add it just before bottling?

No, not at all...All answers are precious for me =) as they reflect others' experience. I really love this hobby and i won't give up finding the best taste ;) I just try not to miss any details in the answers, taking some notes, so please accept my apology for the delay in reply =)

Thank you for the clarification, now it makes sense =)

Yes, please Jim. Will be glad to review further details, like %10 meta k; how much gram or cl should I add?

Thank you man for your efforts in replying. Much appreciated. Just wondering one thing: In general, on which stage do you add PMS to your wine? I mean, i understand that the pms kills all living forms including yeasts in the wine, which means when i add pms fermentation will be stopped, but...

As far as i understand from the answers given so far, there must be a sealing problem with my buckets which resulted the oxygen remaining (unfilled height was about 13cm as I tried show in the attached shot, now it makes me feel like as it was too much). I will try to use carboy for the next time.

Actually, i do not use carboy for the fermentation, instead using this PPP bucket >> Bucket As i understood after i unbottle the wine i have to add K-meta and keep it in that bucket under the air lock...Correct? Do you think that a week is enough to keep it as it is? How long do i have to wait...

They are all bottled right now. Actually, not thinking to step into what has been done already, but trying to learn either I am doing something wrong, or not, to prevent having the same issue for the next time. If I have a sealing issue, then I should change the buckets that I have.

Thank you for your response. I will definetly review your guide that you have mentioned. Since the CO2 releasing ended in my process, I just did not want to wait further for bottling, thinking that i might face to any spoilage as I did not use any preservative additive. I tried to remove all...